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Chicken Spaghetti Recipe

Chicken Spaghetti Recipe

Tender chicken and spaghetti baked in a creamy cheddar-Parmesan sauce with a little kick from tomatoes with chilies. Cozy, family-friendly, and perfectly bubbly.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories: 518
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces spaghetti
  • 2 cups cooked shredded chicken
  • 1 (14 ounce) can canned diced tomatoes with chilies (such as Rotel, or petite diced tomatoes, lightly drained)
  • ¼ cup salted butter
  • 1 medium yellow onion (chopped)
  • 1 clove garlic (minced)
  • ½ green bell pepper (chopped)
  • ¼ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1 cup chicken broth
  • 1 cup half and half (or light cream)
  • ½ cup shredded Parmesan cheese
  • 2 cups shredded sharp cheddar cheese (divided)
  • ¼ teaspoon salt (more to taste)
  • ¼ teaspoon black pepper (more to taste)

Method
 

  1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
  2. Cook the spaghetti al dente in a large pot of salted water according to package directions. Drain well, do not rinse.
  3. Meanwhile, to make the sauce, in a large skillet, melt the butter over medium heat. Add onion, garlic, and bell pepper and cook until tender. Stir in the flour and Italian seasoning and cook for 1-2 minutes.
  4. Gradually add the broth and half and half, a bit at a time, whisking until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.
  5. Remove from heat and whisk in the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.
  6. Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in baking dish.
  7. Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.

Nutrition

Calories: 518kcalCarbohydrates: 38gProtein: 22gFat: 30gSaturated Fat: 18gSodium: 606mgFiber: 2gSugar: 3g

Notes

The use of half and half in this recipe adds a rich creaminess that elevates the sauce, creating a luxurious mouthfeel. This is because the higher fat content compared to regular milk helps to emulsify the ingredients, resulting in a velvety texture that clings beautifully to the pasta.

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